Steak ‘n’ Eggs with chipotle pizzaiola sauce (GF)

Serves 4

Ingredients

4 (6oz) flat iron steaks

4 large free-range hens’ eggs

500g vine tomatoes

2 big cloves of garlic, thinly sliced

½ tsp chipotle paste

1 tbsp capucine capers

2 tbsp olive oil

Vegetable oil to fry Salt

Pepper

Chilli flakes

Method

Put a cast iron griddle or heavy based pan on a high heat to get nice and hot.

Start by making the pizzaiola sauce. Score the bottom of the tomatoes and blanch them in boiling water for 30-60 secs then transfer immediately to iced water. Peel the tomatoes and remove the seeds before roughly chopping them. Put a non-stick pan on a moderate heat with the olive oil, then once hot add the garlic and fry for 1-2 mins before adding the tomatoes and a generous pinch of salt. Cook the tomatoes down for 5 mins then add the chipotle paste and continue to cook for a further 2 mins before setting aside.

Rub the steaks with vegetable oil and season with salt before adding to the now very hot pan. I recommend cooking to medium-rare, giving it 4 mins on each side and removing from the pan at an internal temperature of 50-52°C and leaving to rest for 5 mins in a warm place.

While the steak rests get a non-stick pan with vegetable oil nice and hot then add the eggs and fry hot and fast so the edges of the egg brown. While the eggs cook put the sauce back on the heat and add the capers and heat through, season with salt and pepper to taste.

To plate, slice the steak at an angle and top with the pizzaiola and the crispy fried egg. Drizzle with olive oil and a sprinkle of chilli flakes and enjoy.